Name: Elissery / Kootu curry! (Black chana & veg curry) recipe by Anjali Suresh at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Black channa - 250 gms soaked overnight and then pressure cooked ( I add little salt and turmeric powder when cooking the channa); Yam/ elephant's foot - 1/4 piece peeled and cut into small cubes.; Pumpkin -1/4 piece peeled and cut into small cubes; Ashgourd -1/4 piece cut similarly as above; Freshly grated coconut - 1 big cup; Dry red chilli - 2 to 3 for gravy (adjust to taste) keep one aside for tadka; Jeera - half tspn; Jaggery - abt 1 tbspn (adjust to taste); Curry leaves - 2 sprigs; Mustard seeds - 1 tspn; Grated coconut - 2 tbspn for tadka; Coconut oil - abt 1 and half tbspn; Salt to taste; Water for cooking

Ingredients Serving: 4

Black channa - 250 gms soaked overnight and then pressure cooked ( I add little salt and turmeric powder when cooking the channa)
Yam/ elephant's foot - 1/4 piece peeled and cut into small cubes.
Pumpkin -1/4 piece peeled and cut into small cubes
Ashgourd -1/4 piece cut similarly as above
Freshly grated coconut - 1 big cup
Dry red chilli - 2 to 3 for gravy (adjust to taste) keep one aside for tadka
Jeera - half tspn
Jaggery - abt 1 tbspn (adjust to taste)
Curry leaves - 2 sprigs
Mustard seeds - 1 tspn
Grated coconut - 2 tbspn for tadka
Coconut oil - abt 1 and half tbspn
Salt to taste
Water for cooking

Instructions

Take a kadai... put the washed and chopped vegetables in it. Then put salt and turmeric powder, let it boil for a few minutes till done....
Yam at times takes time to cook so it can be cooked separately or start cooking it a bit earlier before adding the pumpkin and ash gourd.... When cooked turn off the gas.
In the meantime in a mixer jar grind the grated coconut, dry red chilly and jeera to a smooth paste with the help of little water. Keep aside.
Now in a big vessel or kadai put the boiled channa. Add the cooked vegetables. Check salt and add if required, mix well and let it boil...
Mash the chana little with the back of the laddle... add jaggery to this....mix well...
Then pour the ground coconut paste... pour water and bring to required consistency...
After it comes to boil....turn off the gas...
Now in a tadka pan put coconut oil and when hot add the mustard seeds and after it splutters add dry red chilli, curry leaves and grated coconut. Kept aside for tadka....
Fry well till it turns brown... Then pour this over the cooked channa and vegetables....
Serve along with rice and sambar :relaxed:
Recipe courtesy :- My mom :relaxed:

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